Beid Hamine is a popular recipe enjoyed in Jewish tradition, and is made by boiling eggs for up to 10 hours in a broth made with onion skins. Coffee grounds give the eggs their characteristically beautiful brown color.
- 6 eggs
- 1 tbsp coffee grounds
- 1 tbsp olive oil
- Skin from 2 white onions
Add the eggs into a large pot and cover with water. Add at least an extra 6 inches of water above the eggs so that the water does not evaporate out overnight
Add the coffee grounds, olive oil, and onion skins to the pot.
Add a lid onto the pot and bring the water to a boil. Once boiling, reduce to a simmer and allow to simmer, covered for 10 hours.
Peel and serve!
Recipe Copyright The Foreign Fork. For educational or personal use only.
- Eggs: Use brown eggs if you have them for a more vibrant color. White eggs will also work (this is what I used)
- Skin from 2 White Onions: Just use the skin. You can discard the onions, but you can also use them to make this Easy Pasta Sauce Recipe.
- Coffee Grounds: You can use any coffee grounds you have on hand. They are mostly for color, though they do affect the taste a bit.
- Many recipes call for boiling the eggs overnight, but I do not like keeping my boiler on while I’m sleeping. Instead I boiled them during the day and then kept the eggs in the fridge overnight until I was ready to eat them the next morning.
- Serve the eggs cooled
- It’s common to eat these eggs with hummus in Israel
- Serve these eggs in salad, by themselves, or on sandwiches for a great treat. It’s also common in stews
- Keep the temperature of the water at a simmer to make soft eggs
Serving: 1serving | Calories: 84kcal | Carbohydrates: 1g | Protein: 6g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 164mg | Sodium: 63mg | Potassium: 62mg | Sugar: 1g | Vitamin A: 238IU | Calcium: 25mg | Iron: 1mg